Monday, January 5, 2009

In a skillet, sauté 2 tbsp butter and flour over low-medium heat for about 2-3 minutes. Then add milk and salt. By stirring continuously, make sure that flour particles dissolve in milk. Then stir in beaten eggs and cook until the mixture becomes thick (4-5 minutes over low-heat)In a small pan, sizzle 1 tbsp butter and stir in paprika. Before serving, pour it on the scrambled eggs and serve warm.ENJOY